Pumpkin White Chocolate Blondies

2½ cups all-purpose flour

2½ teaspoons ground cinnamon

¾ teaspoon ground ginger

½ teaspoon ground allspice

½ teaspoon ground nutmeg

½ teaspoon salt

1 cup unsalted butter, melted and cooled to room temperature

1 cup dark brown sugar

½ cup granulated sugar

1 egg

1 tablespoon vanilla extract

1 (15-ounce) can pure pumpkin puree (about 2 cups)

1 cup butterscotch chips

1 cup white chocolate chips

1 cup pecans, coarsely chopped

Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan and line with parchment paper to make removal easier.

In a medium bowl, whish together the dry ingredients and set aside. In a large bowl, cream the butter and sugars until smooth. Add in the egg and vanilla and whisk until the egg is completely incorporated, followed by the pumpkin puree.

Add the dry ingredients to the pumpkin and fold together until combined. Fold in the butterscotch chips, white chocolate chips, and chopped pecans. Pour into the prepared pan and bake 35 - 40 minutes, until a toothpick comes out clean. Allow to cool on a wire rack before cutting.

Recipe from Brown Eyed Baker